This menu brings together the briny taste of the sea with the juicy pleasure of a well-aged steak. Perfectly spiced gazpacho, crafted from ripe tomatoes and locally grown peppers, stimulates the appetite in anticipation of courses to follow. We came back from Spain with the inspiration for this dinner, but the combination of flavors and textures is right at home anywhere there’s a cooling body of water and a stretch of shore.

Summertime dinners in Spain start around 10 p.m., when the sun finally sets and the air grows deliciously cool—even cool enough for you to enjoy a glass of red wine pulled from your own cellar. We often dine on the terrace of our house in Spain until well past three in the morning, and we always make sure there’s plenty of extra wine on hand in case we’re keeping the neighbors awake. Conversation flows back and forth in English and Spanish, and although verb tenses are always a challenge, our friends tell us that when it comes to our cooking, nothing is lost in translation.

The Fire Island Cookbook

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NOCHE CALIENTE SPANISH DINNER

This menu brings together the briny taste of the sea with the juicy pleasure of a well-aged steak. Perfectly spiced gazpacho, crafted from ripe tomatoes and locally grown peppers, stimulates the appetite in anticipation of courses to follow. We came back from Spain with the inspiration for this dinner, but the combination of flavors and textures is right at home anywhere there’s a cooling body of water and a stretch of shore.

Summertime dinners in Spain start around 10 p.m., when the sun finally sets and the air grows deliciously cool—even cool enough for you to enjoy a glass of red wine pulled from your own cellar. We often dine on the terrace of our house in Spain until well past three in the morning, and we always make sure there’s plenty of extra wine on hand in case we’re keeping the neighbors awake. Conversation flows back and forth in English and Spanish, and although verb tenses are always a challenge, our friends tell us that when it comes to our cooking, nothing is lost in translation.

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The Fire Island Cookbook

In The Fire Island Cookbook, food, wine, and travel writers Mike DeSimone and Jeff Jenssen have put together a mouthwatering collection of meals using seasonal produce, one for each weekend from Memorial Day through Labor Day. Each of the fourteen menus is influenced by the authors’ travels in Italy, France, Spain, Greece, Mexico, and Hungary, and includes course-by-course wine pairings. Every chapter features recipes for a full menu from appetizer to dessert, with wines to match. While some dishes are designed to be prepped in the morning, ignored all day while the cooks are at the beach, and then grilled and arranged as guests arrive, others are a little more elaborate, perfect for the weekend that would otherwise be ruined by rain. Meals can be prepared by one or two dedicated chefs, or divided up among everyone, with each person contributing a course.

Wherever your dream vacation house, occasional weekend destination, or home, and whatever time of year, you are sure to enjoy this fantastic collection of recipes. So slip away, feel the cool spray against your skin, taste the salt in the air, and dream of a delicious, beautiful, and relaxing dinner with friends and family.

Video

Learn to Cook a Fire Island Inspired Meal

Learn to make delicious feta cheese puffs to accompany a grilled leg of lamb and top it off with a wine pairing for the perfect Fire Island inspired meal. Get this recipe and many more in THE FIRE ISLAND COOKBOOK.

Praise

"No matter what the season, there is always a perfect reason to turn to this cookbook again and again."

– Al Roker, Today Show host and bestselling cookbook author

"A must for any gourmand with a taste for the best in wine and food."

– Susan Kostrzewa, Executive Editor, Wine Enthusiast

"The refreshing recipes are as breezy as a June afternoon at the beach, but the results are as impressive as a July fireworks display. With menus uniquely arranged by summer weekend, this book is bursting with fun, fresh, fabulous memories waiting to happen."

– Josh & Brent, "The Beekman Boys," Beekman 1802 Farm

"From Maine to Malibu and everywhere in between, this is the perfect summer cookbook. Easy ingredients and easy recipes make for easy entertaining."

– Lulu Power, cookbook author and entertaining designer

Read an Excerpt

The Fire Island Cookbook

By Jeff Jenssen and Mike DeSimone

Excerpts

Chapter 1

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More Books from this Author

Summer Menus from The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen includes recipes from the Peak Summer Produce Menu, the Fourth of July Pool Party Menu, and the America the Bountiful Menu, all from their full-length cookbook. Enjoy these delicious recipes now and all year long!

Summer Menus from The Fire Island Cookbook by Mike DeSimone and Jeff Jenssen includes recipes from the Peak Summer Produce Menu, the Fourth of July Pool Party Menu, and the America the Bountiful Menu, all from their full-length cookbook. Enjoy these delicious recipes now and all year long!